Raspberry, Licorice & Star Anise Gummies

These little morsels of joy are so easy to pop into your mouth for a flavour sensation, but they're also very soothing for your digestive system, with ingredients that help repair the lining of your gut. Licorice is rich in anti- inflammatory compounds that help suppress pathogenic bacteria. Paired with gelatin, rich in gut-healing amino acids, you have a remedial snack that tastes more like a childhood treat. This recipe is low FODMAP at 4 serves or less.

Makes 375ml (1 1⁄2 cups)

Ingredients:

340ml (1⁄3 cups) cold water
2 tablespoons grass-fed powdered gelatin
1 teaspoon fennel seeds
1 star anise
240 g (2 cups) fresh or frozen raspberries
2 licorice root tea bags
stevia equivalent to 1 1⁄2 tablespoons of normal sugar

Method:

1. Pour 180ml of the water into a small bowl and sprinkle the gelatin over the surface in an even layer. Set aside for 10 minutes to bloom.

2. In a medium saucepan, toast the fennel seeds and star anise over a low–medium heat for 30 seconds, or until fragrant. Pour in the remaining 160ml water, add the raspberries and bring to the boil. Decrease the heat and simmer for 2 minutes. Remove the pan from the heat, add the tea bags and set aside to steep for 3–5 minutes.

3. Remove the tea bags, squeezing out all of the liquid, and discard.

4. Add the gelatin mixture and stevia to the hot raspberry liquid and stir until dissolved. Strain through a fine-mesh sieve into a measuring jug, using a spoon to press the raspberry pulp to ensure you get all of the juice out. Don’t scrape, as you don’t want to push too many of the seeds through. Top up the liquid with water to make 375ml (1 1⁄2 cups), if necessary.

5. Place ice cube trays or silicon moulds onto small baking trays. Fill with the raspberry liquid. Refrigerate for at least 1 hour, or until completely set.

6. To unmould, briefly dip the base of the ice cube trays or moulds into boiling water. Using your fingertips, gently pull the gummies away from the edge of the moulds to release the seal, then invert onto a plate.

7. Store the gummies in an airtight container in the refrigerator for up to 2 weeks.

Carla's tip:

These gummies can be made using different mould shapes and also make a great layer for a healthy trifle! Just use the Salted Miso Brownies from page 225 of The Gut Guide as a base layer, then add a gummy layer, a layer of coconut yoghurt and finish with a sprinkle of crushed roasted hazelnuts.

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